Slow Cooking: Sear and sauté, then slow cook in the same appliance for slow cooking.
(You set the dial to Stovetop first, then to Slow Cook.)

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Roast

Julia's Beef Brisket

This is my favorite meat recipe. I make a gravy with the juices from the
pan. I use Rachel Matesz' bone broth, a bay leaf, and some kuzu or arrowroot
for the gravy. The is so delicious cold the next day!
4 lbs. lean, flat 2-inch thick center-cut single brisket, most of the fat
trimmed off
1 or 2 large garlic cloves, puréed'
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 c. olive oil
1/8 tsp. freshly ground pepper
1 1/2 c. sliced onions
1 c. sliced carrots
2 c. fresh Italian plum tomatoes, cored and chopped
Trim excess fat off the brisket, leaving 1/8-inch layer on the fatty side.
Make a paste by mashing 1/2 teaspoon each of salt and thyme into the puréed
garlic, using the flat side of a large kitchen knife to do the mashing. With
salt-thyme-garlic mixture in a small bowl, beat in the oil and pepper.
Spread this mixture over both sides of the brisket. Toss the vegetables in a
large bowl with a little salt and thyme. Spread half of the vegetable
mixture in the bottom of a roasting pan. Place beef, fat side up, on top of
the vegetables. Cover with remaining vegetables. Cover the pan tightly with
foil. This dish may be prepared to this point in advance and refrigerated.
When ready to cook, place in a 300 degree oven. Baste with accumulated
juices about every 1/2 hour. Cook for 3 to 4 hours, until a fork goes into
the meat easily. (Note that brisket is never tender like steak, but should
be pleasantly chewable and will have a real beefy flavor. Note that the meat
can rest after cooking, from 1 to 24 hours or more.) Transfer meat with its
vegetables to a smaller pot (it will have shrink). Degrease the juices and
pour them over meat. If you are not serving the meat that day, chill it
uncovered. When cooled, it may then be covered and kept under refrigeration
for a day or two.
To reheat, cover and put in a 350 degree oven for 20 minutes or so, basting
two or three times with the juices. Remove meat with its vegetable topping
to a carving board. Pour juices into a saucepan, degrease, and rapidly boil
down almost to a syrup. Or, if you want more of a sauce, thicken the juice
with 1 1/2 tablespoons cornstarch blended with 2 tablespoons wine or stock.
Carve the meat across the grain into thin slanting slices. Accompany each
serving with a spoonful or two of sauce and vegetables. Make 6 to 8
servings.
Adapted from The Way to Cook by Julia Child.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Infallible Rare Roast Beef (This really works!)

1 roast beef, with or without bones, ANY SIZE
In the morning, preheat oven to 375F. Put roast in and cook for 1 hour.
Turn off heat. Leave roast in oven. Do not open door. Thirty minutes before
serving, turn oven back on to 375F. If you need the oven for something
else, take it out to "rest" and cover with aluminum foil. Every slice is
uniformly pink and gorgeous. The first few times you do this takes courage!
From Barbara Blaxter in 3 Rivers Cookbook III
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Pot Roast

2 medium onions, sliced
3 pound lean beef pot roast, rump roast or chuck shoulder
3 cups water
Put onions and water into crock pot. Add roast, sprinkle with pepper, cook
overnight or until tender. Or cook in a 325F oven in a covered roasting pan
for 2-3 hours.
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lsantilli / 123RF Stock Photo 8398710

Italian-Style Roast Beef

4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
In Dutch oven, sear sides of roast over high heat until well browned.
[Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the
dutch oven on medium high heat, on all sides.] Remove from pan and set
aside. Lower heat to medium and add onion and garlic, cooking about 3
minutes until softened. Season meat with garlic powder and oregano and
return to pan. Add one cup cold water to pan. Cover and cook on medium-low
heat for about 3 1/2 hours. Add more water as needed to create a rich au
jus. After the second hour, arrange baby carrots around the meat, seasoning
with garlic powder and oregano to taste. When meat is tender, remove from
meat, carrots and onions from pan. Put meat on a carving board and slice;
place carrots in serving bowl with cooked onion.
Serve with fresh green salad. Serves 10 to 12.
From: ?
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Brisket

I use a heavy duty covered calphalon pot. Season with kosher salt and
pepper and garlic and some chili powder, the sear and sear both sides with
a super heating of the pot on the stovetop.Add water to half way up the
brisket [with the fatty side down] and be careful of the eruption of steam
this will release. Cover solidly and place in the oven @ 350 for 2 full
hours, if you can stand to wait. After removing from the oven allow it to
rest for 15 minutes then slice one way or the other depending on your
preference for slices or nice stringy pieces. The liquids shouldn't be
wasted.
From: S.B. Feldman on the PaleoFood list. Posted 23 Jan 2000.
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Matambre - Argentine Rolled, Stuffed Flank Steak

2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 -3 cup cold water
THE STUFFING
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Butterfly the steaks by slicing them horizontally from one long side to
within 1/2 inch (1 cm) of the opposite side.
Pound the steaks between plastic wrap to flatten them further.
Trim of all sinew and fat.
Lay one steak cut side up on a 12x18-inch jelly-roll pan.
Sprinkle with half the vinegar, half the garlic, and half the thyme.
Cover with the other steak, also cut side up, and sprinkle with remaining
vinegar, garlic, and thyme.
Cover and marinate for 6 hours at room temperature, or overnight in the
refrigerator.
Lay the steaks end-to-end, in the direction of the grain of the meat, so
that they overlap by about two inches.
Pound the overlapping area to join them securely.
Spread the spinach leaves evenly over the meat, and arrange the carrots
across the grain of the meat in parallel rows about 3 inches apart.
Place the egg quarters between the carrots.
Scatter the onion rings over the meat, and sprinkle the surface with the
parsley, salt and pepper.
Carefully roll the matambre with the grain, jelly-roll style, into a thick,
long cylinder.
Tie at 1 inch intervals.
Place the matambre in a large casserole or roasting pan along with the beef
stock.
Add enough cold water to come a third of the way up the roll.
Cover tightly and bake at 375°F for one hour.
To serve hot, remove the matambre to a cutting board and let rest for 10
minutes.
Remove strings and cut into 1/4 inch slices.
Moisten with a little pan liquid, which can also be served on the side.
Alternately, press the matambre under weights to until the juices drain
off, refrigerate thoroughly, and slice as above.
By Mimi Bobeck. From: Food.com
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Chris Gulker

Swiss Steak

1 inch slice of swiss steak or top round
1 can V-8 juice
1-2 Tbsp. honey
pepper to taste
Brown steak in hot skillet on both sides in olive oil. Remove steak from
skillet and add 1 can of V-8 juice, honey and pepper. Heat until hot and the
steak leavings are mixed into sauce. Place the steak in a dutch oven with
lid. Pour on sauce, cover and place in oven at 375 F. Bake for 3 hours and
then uncover. Bake another hour or until sauce is cooked down and thick.
Meat should be fork tender. The sauce is wonderful over sautéed zucchini,
summer squash, and onions.
From Binnie Betten at pitt.edu
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Yum Num Tok--Thai Beef Salad

I ate out at a Thai restaurant the other day, and tried their version of.
Here's my best guess at what was in it:
Sirloin steak, grilled and sliced about 1/4" thick
Chopped red onions (you can saute these if you don't like raw onions)
Cilantro, chopped
Scallions, chopped
Hot oil
2 or so dried hot peppers, crushed
2 T. lime juice
Grill the steak. Let cool; slice.
Chop onions and saute if desired. Let cool. Add to steak.
Chop cilantro, scallions.
Crush hot peppers; add to hot oil. Add lime juice.
Mix everything together and serve over a bed of lettuce.
The Thai style beef and onion salad I had at another restaurant had crushed
nuts (probably peanuts) sprinkled on top, but I think slivered almonds,
lightly toasted, would be just as good.
From Mara (lindo at RADIX.NET)
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Fajitas

You could eat fajitas, with lots of peppers, onions, and tomatoes. I
know you can't put sour cream on that, but you sure can have guacamole!
No, fajitas are meat -- beef is most common, but I've seen chicken,
shrimp, or mixed -- cooked with onions, peppers, and tomatoes on a hot
iron skillet. Brought to the table on said skillet, if you're at a good
Mexican restaurant. Served with tortillas, but nobody's gonna make you
eat 'em! I'm Atkins/PP, so I just pile guac, pico de gallo, and sour
cream on top, and eat with a fork. Leave off the sour cream, and you've
got a paleo feast!
I approximate fajitas at home by cooking the mentioned ingredients in my
iron frying pan, seasoning with cumin, and lime juice. Bet if you looked
at a Mexican cookbook, you'd find a good recipe.
From: Dana (dcarpend at kiva.net)
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Authentic Bangladeshi Beef Curry

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 1/2 (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
Heat olive oil in a skillet over medium heat. Add onion; cook and stir
until the onion has softened and turned translucent, about 5 minutes.
Reduce heat to medium-low and continue cooking and stirring until the onion
is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and
cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5
more minutes.
Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water
into the onion mixture. Simmer until most of the water has evaporated and
the mixture has thickened.
Stir in beef chuck pieces until coated with spice mixture; simmer over
medium-low heat, stirring occasionally, until the beef is cooked through
and tender, about 1 to 1 1/2 hours. Makes 6 servings.
Editor's Note:
Use 5 to 6 small green chile peppers, such as Thai chiles; if they're
unavailable, substitute 2 to 3 serrano chiles or to taste. Use rubber
gloves when chopping chile peppers.
Slow Cooker Directions:
Follow steps 1 and 2. Place the onions, spice mixture, and 1/2 cup water in
the slow cooker; reserve the remaining water. Add the beef and cook on Low
for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in
the skillet first, if you wish). Add reserved water if you like a thinner
consistency of curry.
Pressure Cooker Directions:
Cook the onions and spices in the pressure cooker instead of the skillet;
add the beef in Step 4 and seal the lid. Bring to high pressure and cook
until beef is tender, about 40 minutes. Allow pressure to release naturally
after cooking.
From: AllRecipes.com
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Indonesian Beef Rendang

4 fresh banana peppers, seeded and chopped
4 shallots, chopped
5 cloves garlic, chopped
2 teaspoons salt
1 teaspoon ground red pepper
2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
1 (1/2 inch) piece galangal, thinly sliced
3 stalks lemon grass, chopped
6 lime leaves
1 teaspoon ground turmeric
3 (15 ounce) cans coconut milk
Place the banana peppers, shallots, garlic, salt, and ground red pepper in
a blender, and pulse until the mixture is a paste.
Place the beef tenderloin cubes in a skillet over medium heat with the
pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the
beef with the seasonings,stirring occasionally, until the meat is no longer
pink inside and the meat juices have mostly evaporated, about 15 minutes.
Pour the coconut milk into the skillet, bring to a boil, reduce the heat,
and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and
let the coconut milk continue to simmer until thickened, about 30 minutes.
Return the beef to the coconut sauce, reduce the heat to low, and barely
simmer the beef and sauce until the sauce turns brown and the oil has
separated from the coconut milk, about 2 1/2 hours. Stir frequently as the
sauce thickens.
Comments:
- I am from Northern Sumatra, Indonesia which is where this recipe comes
from. I have done this recipe several times in the past, using Indonesian
recipe book. I think what is missing here are some ingredients: 1.
coriander powder 2. turmeric leaves (hard to get outside indonesia) 3.
black peppercorn. Also, the authentic preparation is much longer. More
like 6-8 hours. The Minangkabau rendang (Minangkabau is the region in
Sumatra where this dish come from) tends to be dry, with all the liquid
evaporated in the slow cooking. The meat is very dark, almost black. To
achieve this dark color, put the rendang in oven at 220F for 1/2 hour.
- I didn't find banana peppers, so I used 3 red pepper and I used only
2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn't
very thick. I put the half of the paste into a pan and added the coconut
milk, lemon grass and lime leaves, boiled for about 20 min., then added
the meat mixture with the other half of the paste.
From: AllRecipes
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AllRecipes

Stew: Oven

Beef Tagine with Sweet Potatoes

INGREDIENTS
2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
Salt
1/4 teaspoon freshly ground black pepper
1/4 cup oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon
EQUIPMENT
Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil
WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more
Serves: 4 to 6
1. Remove and discard the excess fat from the beef. Place the beef in the
casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef
often to lightly brown all sides. Cover the casserole tightly and cook 15
minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices,
drawn out by the salt over low heat.
2. Stir in the remaining spices, chopped onion, herbs, and very little
water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is
very tender (almost falling off the bones). Add water whenever necessary to
keep the meat from scorching.
3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then
cut them into chunks. Peel the sweet potatoes and cut them into
1/2-inch-thick slices.
4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving
dish. Place the sweet potatoes on top of the meat and the tomatoes on top of
the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and
potatoes are tender. Remove the foil cover, raise the oven temperature to
450°F, and transfer the dish to the upper shelf of the oven. Bake until
there is a brown-spotted crust over the tomatoes. (If there is a great deal
of gravy in the pan, pour it off into a saucepan and reduce over high heat
to 1 cup before returning it to the dish.) Taste for seasoning and serve at
once.
From: Couscous and other Good Food from Morocco by Paula Wolfert
Posted to rec.food.cooking by Bob Terwilliger on June 4, 2009.
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Slow Cooker (Crock Pot)

Crock Pot Pot Roast

3 1/2 lb chuck roast
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained
Brown the roast on top of the stove beforehand, on all sides in a
little olive oil.
Place the onion and carrots on the bottom of the crock pot (you'll
need at least a 4 quart crock pot for this recipe). Put the meat on
top and season to taste with salt and pepper. Pour the tomatoes
over all and cook on low for 8 to 10 hours, or on high for 4 to 5
hours.
From: rec.food.recipes archives
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Beef and Chicken Liver

I'm trying to use more organ meats for my family. The easiest and most
available is beef liver, and chicken livers. Most recipes call for breading
them, but I have had delicious results from marinating in oil and lemon
juice. Then sauté them in a fair amount of olive oil, HOT, for a short
while. Beef liver about 3/8" thick is done in 2 minutes per side. The
chicken livers I divide in two before cooking. Then sauté some onions, and
combine the meat with the onions just before serving. Beef heart is good
too, and especially good as a shish kebab ingredient. I also fix kidney and
sweetbreads (pancreas), but they are more trouble, and also harder to find
in the supermarket. Sweetbreads are so good, that some of my kids have
requested them as a birthday dinner!
From: Michael (mrbuji at WHIDBEY.NET)
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Organ Meats

All organ meats should be really fresh. You want to take them home and
ideally cook them the same day your butcher puts them out.
Sweetbreads take a bit of preparation time. It can be either calf thymus,
(calf's sweetbreads), or beef pancreas. I suppose it could also be calf
pancreas, too. Soak them in really cold water, changing every 20 min or so,
for an hour. Then peel whatever you can of the capsule surrounding the
sweetbreads. Next simmer them for about 20 min, in water with a little
lemon juice, and a bay leaf if you like. Remove, rinse in cold water,
remove any more membrane (but don't get too obsessive about this), and they
are ready to use in any recipe you might like. My favorite is slice about
the width of a finger (use a sharp knife), and sauté gently with olive oil,
mushrooms, and a few chopped shallots. They are also good sliced and
broiled, say brushed with olive oil. Maybe 8 to 10 minutes per side, about
6" from the heat. Lemon juice squeezed over them at serving hits the spot.
They can be baked, too. Almost anything after the initial cleaning and
simmering.
Kidneys are different, here the problem is controlling the production of an
ammonia smell, that pretty well kills the appetite. Best are calf's or
lamb's kidneys, and most of ours in the past have been lamb, that a local
woman would give me for helping her butcher them. With these, if they smell
really good, I just trim off the fat and white gristle, slice 1/2" or so
thick, or cube, and grill over charcoal. (The cube on a skewer with onion,
green pepper, and tomato.) The secret here is really hot, and not too long.
If the calf is closer to a beef, or the lamb a sheep, slice and soak for a
couple of hours in milk (in the fridge), pat dry, then grill or fry in hot
olive oil for a short time. The difficulty is that water may start to cook
out, and they can get tough. This is usually a sign that the oil wasn't hot
enough. Also, any marinade that you like (and fits your diet can be used).
The milk is more of a pre-treatment.
From: Michael (mrbuji at WHIDBEY.NET)
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Fritada

One medium onion
salt and pepper
Blood from the animal
6 cloves garlic
Small and large intestines
Heart
Liver
Pancreas
Open and scrub intestines with coconut or olive oil. Wash with boiling
water, vinegar and salt. Wash liver and remove skin. Chop into small
pieces. Cook all ingredients except the blood. When meat is cooked,
then add blood and stir. Add 1 cup cold water.
This is absolutely, unbelieveably delicious. At a fiesta, with 20 or so
cooks, the cooks eat all the fritada while working, leaving none for the
attendees who arrive later! It's their payment for their work.
A Guamanian recipe from a very old "Dorothy's Kitchen" column in the
Pacific Daily News, a Gannett newspaper.
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Heart

Beef Heart

Beef heart (or deer heart) is excellent! We slice it very thin and saute it
in some oil with the regular seasonings-- garlic, salt, pepper, etc. We have
also "breaded" it by dipping slices in egg, then in crushed pork rinds and
then fry it up. Takes a little longer to cook, because it is very lean.
Just use it in any way you'd use a tougher cut of meat. We don't think
that it has any "different" or stronger flavor-- like liver-- it's just a big
muscle with a little different texture because cardiac muscle is a little
different than skeletal muscle.
PS: our butcher just gives us the heart if we want it, so it's very cheap!!
From: Julie Jarvis on PaleoFood list. Posted 14 Feb 1999.
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llepet / 123RF Stock Photo 5191817

Beef Heart

Made this last night and thought it was swell. Had been cooking some beef
heart in bacon grease. Put one large, wedged, not peeled apple in leftover
hot grease. Juice of one lemon, about 2 tablespoons raisins, 2 tablespoons
chopped walnuts and some cinnamon. Cooked, tossing, until softish. Very
good for side dish/dessert.
From: Beverle Sweitzer
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Beefheart

One beefheart
Fresh ground pepper, about 1/4 cup
4 large onions, sliced as thinly as possible.
2 garlic cloves very finely diced
Shallow pan large enough to hold the heart
Oven pre-heated to 250F. Mix the garlic and pepper together. Using a sharp
knife, cut down into the heart about 1". Carefully cut in a spiral towards
the center keeping the cuts 1" apart. Lay the heart out in one long strip.
Spead the pepper/garlic mix evenly over the meat. It will be a very thin
layer and does not have to coat the entire heart. The idea is to not have
any clumps of the mix. Evenly layer the thinly-sliced onion on the heart.
Roll the heart back together, jelly roll fashion. Secure with twine. Put
heart into the shallow pan and put into the oven. Using a meat thermometer
to determine internal temperature, cook until:
Rare (red center) - 110F
Med rare (still red center, but shading towards pint) - 120F
Med (pink center) - 135F
Med Well ( a little pink in the center) - 145F
Well Done (no pink at all) - 160F
When internal temperature reaches desired level, remove from oven and cover
lightly with foil. The heat in the center will continue to rise for
another 5F. Times will be determined by the size of the heart. Since I eat
mine very rare, it only takes a couple of hours.
From: James Franklin on the PaleoFood list. Posted 3 June 1999.
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Captain Beef Heart, not!

This is just my preference, but with most big animal hearts (beef, bison,
deer, pork, etc.) I just either throw it whole in a crock pot with a little
water and roast it slowly all day, or else I oven roast it at around 275 F.
for an hour or two, depending on the size. Kind of just like a roast --
toss in an onion, maybe some carrots, parsely, parsnips, chunked rutabaga
-- whatever you like. Makes a delicious broth too. If you want to be fancy,
you can go to the trouble of cutting out the rubbery vessels first and
stuffing the chopped veggies inside and roasting it that way. (Sorry I
have nothing fancier for you, but hearts were always my favorite organ
meat, and I think they're just yummy plain with a dash of salt.)
From: P & L Ventura on PaleoFood list. Posted 7 Aug 2000.
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Tongue

Beef Tongue

Cook beef tongue by simmering (with mirepoix and spices) for 2-3 hours,
until tender. Cool, remove the skin, and slice or dice as desired.
Serve with a sauce of your choice. Keep the simmering liquid; it's
beef stock.
There's a nice recipe for beef tongue in chipotle chile sauce in The
Complete Meat Cookbook. (I just made this last night.) The recipe
is entirely paleo except for beer added to the stock, which is optional.
Essentially, the recipe is as I described above, with a sauce made from
garlic, onion, fresh mild chilis, chipotle in adobo, tomato, and cumin.
(The chipotle/onion/garlic flavor is one of the best tasting sauce bases
in the world.) I make it with some or no tomatoe and it is incredible.
The basics are finely ground onion (processed in the food processor or
grated), garlic and chipotle, with some salt and toasted ground cumin
seed and coriander seed. Add fresh chopped cilantro at the end.
By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Boiled Beef Tongue

A tremendously tender, rich, beef delicacy
1 Large beef tongue 3-4-5 lbs etc
1 Big kettle of water
Finding Beef Tongues may be hard in some areas, but Mexican food marts
often have them for use in Tacos, etc.
Wash off Beef Tongue, and put into pot of cold water. Bring to a simmer
and cook 3-4 hrs. When removing cooked tongue from kettle simply remove
the white film over tongue by PEELING it off. It comes off easily. Then
serve with a good beef gravy.
From: Lee Ward
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Basic Tongue

I either just simmer til tender or pressure cook about 15 minutes. When the
tongue is fork tender, I put it under running water and gently remove the
skin. The hardest part is the tip which sometimes takes part of the flesh
with it because it is so thin there. I put it back in the pot to keep warm,
or on a plate to cool depending on how we are eating it. Nice thin slices,
yum! BTW, when I cook the tongue I put it in hot water to cover with a bay
leaf and a few peppercorns and some salt.
From: Helen Peagram in Canada
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Tongue

1 3 lb large beef tongue
1 Onion, quartered
1 Carrot, sliced
3 Ribs of leafy celery
6 Sprigs of parsley
2 Bay leaves
10 Peppercorns, cracked
1 Dried chile, optional
All are tasty. They can be purchased fresh, smoked and pickled. The
most desired, in order of preference, are: calf, lamb, beef and pork.
To prepare: scrub the tongue well. If it is smoked or pickled you MAY
wish to blanch it first, by simmering for about 10 minutes. Immerse
the tongue in seasoned boiling water to cover, reduce heat and simmer
gently for at least one hour. Up to 3 hours for large beef tongues.
Then drain, plunge into cold water to cool the meat enough to handle,
skin it, and trim any bones and gristle from the root. Finally return
it to the cooking water to re-heat it before serving. Or chill it
entirely and serve as a cold-cut. To carve, start by cutting through
the hump parallel to the base, but towards the tip cut an the diagonal
for a better looking presentation. Serves 9.
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Spiced Beef Tongue

3 lb Beef tongue
1 qt Water
1 Lemon; sliced
1 t Salt
Wash tongue thoroughly and place in a deep kettle with water. Add lemon
slices and salt. Cover tightly and cook over low heat for 3 to 4 hours or
until tender. Remover from heat. When just cool enough to handle, cut away
roots and remove skin and any excess connective tissue. (Plunging tongue
into cold water after cooking helps loosen skin.) If tongue is to be served
cold, it will be juicier if cooled in the liquid in which it was cooked.
Serves 6.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by
Nancy Coleman.
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